Royal Kitchen of Mughals I Lahore Fort I Mughlai Cuisine I Dishes Developed & Popularized by Mughals

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Royal Kitchen of Mughals I Lahore Fort I Mughlai Cuisine I Dishes Developed & Popularized by Mughals

Music: Binu Kumar, Kerala, India
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Mughlai cuisine consists of dishes developed or popularized in the early-modern Indo-Persian cultural centers of the Mughal Empire. It represents a combination of cuisine of the Indian subcontinent with the cooking styles and recipes of Central Asian and Islamic cuisine. Mughlai cuisine is strongly influenced by the Turkic cuisine of Central Asia, the region where the early Mughal emperors originally hailed from, and it has in turn strongly influenced the regional cuisines of Northern India, Pakistan and Bangladesh. The tastes of Mughlai cuisine vary from extremely mild to spicy, and are often associated with a distinctive aroma and the taste of ground and whole spices. A Mughlai course is an elaborate buffet of main course dishes with a variety of accompaniments.

Although the ruling class and administrative elite of the Mughal Empire could variously identify themselves as Turani (Turkic), Irani (Persian), Shaikhzada (Indian Muslim) and Hindu Rajput, the empire itself was Indo-Persian, having a hybridized, pluralistic Persianate culture. Decorated Indo-Persian cookbooks and culinary manuscripts adorned the personal libraries of the Mughal elite, serving as both culinary guides and for aesthetic value.

From the Mughal period itself, one popular culinary work was the Nuskha-i-Shahjahani, a record of the dishes believed to be prepared for the court of Emperor Shahjahan (r.1627-1658). This Persian manuscript features ten chapters, on nānhā (breads), āsh-hā (pottages), qalīyas and dopiyāzas (dressed meat dishes), bhartas, zerbiryāns (a kind of layered rice-based dish), pulāʾo, kabābs, harīsas (savory porridge), shishrangas and ḵẖāgīnas (omelette), and khichṛī; the final chapter involves murabbā (jams), achār (pickles), pūrī (fried bread), fhīrīnī (sweets), ḥalwā (warm pudding), and basic recipes for the preparation of yoghurt, panīr (Indian curd cheese) and the coloring of butter and dough.

Another famous textbook was Ḵẖulāṣat-i Mākūlāt u Mashrūbāt, perhaps dating to the era of the emperor Aurangzeb (r. 1656–1707), while another was Alwān-i Niʿmat, a work dedicated solely to sweetmeats. Divya Narayanan writes: These include varieties of sweet breads such as nān ḵẖatā̤ʾī (crisp bread, like a biscuit), sweet pūrīs, sweet samosas (or saṃbosas), laḍḍū and ḥalwā. The cookbook introduces each recipe with a line of praise: for instance saṃbosa-i yak tuhī dam dāda (samosa with a pocket cooked on dam) is declared as being ‘among the famous and well-known sweets; pūrī dam dāda bādāmī (almond pūrīs cooked on dam) is said to be ‘among the delicious and excellent sweetmeats, and nān ḵẖatā̤ʾī bādāmī (almond nān ḵẖatā̤ʾī) is noted for being ‘among the rare and delicious recipes.

List of Mughlai dishes
Biryani, Pasanda, Haleem, Korma, Nihari, South Asian pilaf (first introduced by the Delhi Sultanate or Persian traders), Bakarkhani, Baklava, Aloo gosht (lamb/mutton and potato curry), Qeema matar (ground-lamb and pea curry), South Asian kofta, Chorba, Kebab (first introduced during Delhi Sultanate), Galawati kebab (soft, tender patty-like kebab first prepared by Haji Murad Ali of Lucknow), Bihari kebab (meat-chunks roasted in open flame), Kakori kebab (first prepared in Uttar Pradesh, India), Chapli kebab (first prepared by Pashtuns in the northwest frontier of India), Kalmi kebab, Seekh kebab, Shami kebab (first prepared by Syrian cooks in the Mughal era, "Shami" denoting their Syrian origin), Shikampur kebab (native to Hyderabad, India), Murgir kebab, Tunde ke kabab, Mughlai paratha, Murgh musallam, Pasanda, Shawarma, Chicken tikka, Rezala (may have been introduced to Bengal region of Indian subcontinent by the Mughlai sovereigns of Awadh and Mysore)

Desserts
Phirni, Gulab jamun, Falooda, Seviyan (prepared with milk, clarified butter, vermicelli, rose-water and almonds), Sharbat, Barfi (derived from the Persian word for 'snow/ice'), Firni, Kesari firni (rice-based sweet dish streaked with saffron), Badami firni (rice-based sweet dish with almonds)
Shahi tukra (rich bread pudding with dry fruits and flavored with cardamom), Sheer khurma. Several varieties of indigenous mangoes were cherished and cultivated by the Mughal court.

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